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users rating4/4

Delicious! Easy, quick, exceptionally tasty. Will be a go-to recipe when my husband calls saying he's bringing home a friend for dinner, as I usually have all ingredients on hand, and the presentation is also good.
Made it just as it called for and it was great. I did boil down the marinade for a sauce and serve with a half pear-- great compliment to the blue cheese.
Note to those who review a recipe that bears no resemblance to the original after all their tweaks: You haven't helped us, as you're offering a whole new recipe. Is this an ego thing on your part?

I am giving this 4 forks because it is so easy, first of all, and packs a lot of flavor in a recipe so simple. The small amount of gorgonzola used is just right and goes nicely with the balsamic. I think the choice of herbs is good, too. Boyfriend loved it, too!

Delicious and I will make again for the family. I did tweak the recipe. I added 1/2 onion diced, 2 garlic cloves minced, cup of sliced button mushrooms, , 2 tbs of olive oil, 1 tsp of salt and 2 tsp of brown sugar. I kept the herbes de Provence and pepper. I whisked together and added the chicken breasts to it. I did not have time to refrigerate so let sit out for 30 minutes room temp. I cooked the chicken and the marinade stove top and let it boil down to a reduction. I did not add the cheese but will try it next time.

Very good. Mostly followed recipe. I substituted goat cheese for the blue cheese and put the herbs in the marinade. I used a Cuisinart indoor grill because I live in an apartment which was defiitely better than baking but you don't get the true taste of a real grill. I will defintiely make this again.

I've made this recipe twice in one week now! I used only 2 TB of olive oil in the marinade and cooked the chicken in the marinade on the stove top and it has come out so well each time. I will definitely add this to my rotation of chicken dishes.
I also have experimented with different types of blue cheese and it has been great each time.

I didn't have time to marinate the chicken for the full two hours but it was good all the same. My family loved this. Also, I didn't have blue cheese on hand to finish the dish but will for next time. One thing that is a bit problematic is the amount of marinade called for. I made it with only half and it was both sufficient and less of a waste of balsamic vinegar, a pricey item.

This is delicious and is my go-to chicken dish. I always laugh when people ask me for the recipe (which is often!), because it is so incredibly simple. This is easy to make and tastes gourmet if you are even considering making this recipe, do it! I generally leave out the herbes de Provence because I dont like the taste of dried herbs, and I usually serve it with a salad instead of on a bed of arugula. This is one of my all-time favorite Bon Appetit recipes.

This is a great weeknight recipe. The marinating time can be cut in half if the breasts are butterflied first. Also, I seared the breasts in a hot cast iron pan instead of grilling. It turned out well. I used both goat cheese and gorgonzola. We both agreed that the gorgonzola was best!